Sweet And Savory Italian Sausage With Peppers Recipes

ITALIAN SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

SAVORY ITALIAN SAUSAGE AND PEPPERS

Steps:

• In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the remaining ingredients. , Cover and cook for 30 minutes or until vegetables are tender, stirring, occasionally. Serve with a slotted spoon.

ITALIAN SAUSAGE AND PEPPERS

Steps:

• Toss the sausages and peppers and top with parmesan cheese if you wish. Serve the sausage and peppers on Italian bread for a sausage and pepper sub or just on its own as a one-pan, low-carb meal.

EASY ITALIAN SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a large pan, over medium heat.
• Add the sausages and cook, turning frequently.
• You want them browned all over and this takes about 10 minutes.
• Add the onions and stir up the browned bits on the bottom of the pan.
• Then after another 2 minutes, add the peppers, garlic, salt, pepper, and dried oregano.
• After lowering the heat cook for another 5-10 minutes until the vegetables are tender and the sausages are cooked through.

ITALIAN-STYLE SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
• Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
• Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
• Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
• Serve in bowls or on rolls as sandwiches.

EASY ITALIAN SAUSAGE AND PEPPERS

Steps:

• In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the remaining ingredients. , Cover and cook for 30 minutes or until vegetables are tender, stirring, occasionally. Serve with a slotted spoon.

FRESH ITALIAN SAUSAGES WITH PEPPERS

Steps:

• Add the sausages to a skillet, add water to a depth of 1/8 inch of water to bottom of skillet and cook, covered for 10 minutes. Discard all but 1/3 of the liquid, then cook the sausages, uncovered for another 10 to 15 minutes or until they are cooked through and brown and golden on all sides. (During this time make your side dish instant polenta or rice) When the sausages are done, remove them to a cutting board and keep warm. Add the olive oil to the same saute pan. When hot add the pepper strips and saute for 8 minutes or until tender. Add the garlic and saute another half a minute or until cooked but not brown. Add the vinegar and evaporate for a few seconds. Remove the skillet from the heat and stir in half of the chopped parsley; season well to taste with salt and pepper. Cut the sausages on the bias and pile them up in the center of a generous mound of soft polenta or rice; wreath the sausages with the peppers and garnish with remaining chopped parsley.

SWEET ITALIAN SAUSAGE

Steps:

• Place all the ingredients except the salt in a large bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add the salt if needed. Leave in bulk and shape as directed in individual recipes or stuff into hog casing. Cover and refrigerate for several hours, or preferably overnight, to allow the flavors to blend.
• Sauté or grill, or cook as directed in individual recipes. (The uncooked sausage will keep in the refrigerator for up to 3 days, or in the freezer for up to 1 week.)

ITALIAN PEPPER AND SAUSAGE DINNER

Steps:

• In a large,skillet brown the sausage until it is cooked through.
• Drain the fat and drain the sausage on paper towels.
• In the same pan heat your olive oil add and sauté the peppers, and onions, until the onion is translucent,then add the garlic and sauté gently but do not brown your garlic.
• This will make the dish bitter.
• The vegetables should be tender.
• Stir in the tomatoes, spices, Romano cheese and sausage.
• Cover the pan and simmer all over a medium-low heat for 8-10 minute.
• If your mixture seems too thick you can add a little water or red wine.
• While the meat mixture is cooking, the pasta can be prepared as per directions.
• You do not want to overcook your pasta.
• You want a little firmness to your noodles.
• When you are ready to serve use a large platter.
• The noodles first, then spoon the meat mixture over.
• Mix slightly.
• Sprinkle with the Parigiano-Reggiano and place your fresh basil leaves atop.
• This goes well with a full bodied red wine, a green salad with Italian oil and vinegar dressing, and most of all a good hard crusted peasant bread.